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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 445.4
  • Total Fat: 8.2 g
  • Cholesterol: 151.9 mg
  • Sodium: 1,501.5 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 61.3 g

View full nutritional breakdown of Enchilada Chicken calories by ingredient
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Enchilada Chicken

Submitted by: AIRFORCEGRRL

Introduction

I love enchiladas but sometimes I don't have time to cook, roll, and bake a platter of them. So I removed the tortillas, trimmed down the ingredients, and made it in the oven. Simply perfect! I love enchiladas but sometimes I don't have time to cook, roll, and bake a platter of them. So I removed the tortillas, trimmed down the ingredients, and made it in the oven. Simply perfect!
Number of Servings: 4

Ingredients

    4 Boneless Chicken Breasts
    1 Cup Enchilada Sauce
    1 Large Bell Pepper
    1/2 Small Onion
    1/2 Cup Shredded Mexican Blend Cheese
    1 Tbsp Stubb's Chili Lime Seasoning
    Pinch of Kosher Salt
    2 Cups Chicken Broth
    2 Cups Yellow or Saffron Rice

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Directions

Preheat your oven to 475.
Arrange Chicken breasts in an oven safe baking dish. Season both sides of breast with Stubb's Chili Lime Seasoning and pinch of Kosher Salt. Chop up bell pepper and onion into bite size chunks and sprinkle over chicken. Pour enchilada sauce over chicken and veggies. Sprinkle Mexican Cheese blend over chicken. Cover with foil and bake for 45 min.
Make rice with chicken broth according to package directions or personal preference.
Serve chicken over rice and top with more peppers, onions, and sauce if desired.
Garnish with lime wedge and have with a cold Corona or chilled Chardonay if desired as well.

Serving Size: Serves 4-6 people (varies according to size of chicken breasts)

Number of Servings: 4

Recipe submitted by SparkPeople user AIRFORCEGRRL.






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